Dukkah Recipe – Home Made Dukkah Recipe

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Dukkah Recipe

Dukkah recipe is a delightful Egyptian spice blend and condiment that adds a burst of flavor and crunch to a variety of dishes. Made with a mix of nuts, seeds, and aromatic spices, it’s incredibly versatile and easy to prepare at home. In this recipe, we’ll guide you through the steps to create your own homemade dukkah, perfect for sprinkling over salads, dipping bread, or enhancing roasted vegetables.

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Dukkah Recipe

Rohini Deekonda
Dukkah is a flavorful Egyptian condiment made from a blend of toasted nuts, seeds, and spices. It's typically used as a dip with bread and olive oil, or as a seasoning for vegetables, meats, and salads. Here's how to make dukkah at home.
Prep Time 10 minutes
15 minutes
Total Time 25 minutes
Course Appetizer, Sprinkler’s
Cuisine Greek and Egyptians
Servings 4

Ingredients
  

  • 1/2 cup of hazelnuts (you can also use almonds or a combination of nuts)
  • 1/4 cup of sesame seeds
  • 2 tablespoons of coriander seeds
  • 2 tablespoons of cumin seeds
  • 1 teaspoon of fennel seeds
  • 1 teaspoon of black peppercorns
  • 1/2 teaspoon of sea salt (adjust to taste)
  • 1/2 teaspoon of paprika (optional, for a hint of smokiness)

Instructions
 

  • Toast the Nuts and Seeds:
    Toast the almonds (or hazelnuts) in a dry skillet over medium-low heat until they are fragrant and slightly golden, about 5-7 minutes. Stir frequently to avoid burning. Remove them from the skillet and let them cool.
  • In the same skillet, toast the sesame seeds until they turn light golden brown, about 2-3 minutes. Remove and set aside.
  • Toast the coriander seeds, cumin seeds, fennel seeds (if using), and black peppercorns together for about 1-2 minutes, or until they release their aroma. Be careful not to burn them. Remove from the heat.
  • Cool and Grind:
    Allow all the toasted ingredients to cool to room temperature.
  • Once cool, combine them in a food processor or spice grinder. Add the salt, paprika (if using), and ground cinnamon (if using) as well.
  • Grind to Desired Consistency:
    Pulse the mixture until you achieve your desired consistency. Some people prefer a coarser texture, while others like it finer. Be careful not to over-process, as you want to maintain some texture.
  • Taste and Adjust:
    Taste the dukkah and adjust the salt and spices as needed. You can also add a bit more paprika or cinnamon for extra flavor.
  • Store:
    Transfer the dukkah to an airtight container and store it in a cool, dark place for up to a month. You can also refrigerate it to extend its shelf life.
  • Serve:
    To enjoy, dip some bread in olive oil, then dip it into the dukkah mixture. Alternatively, sprinkle dukkah on salads, grilled vegetables, or use it as a seasoning for various dishes.

Notes

Dukkah is not only a delightful dip but can also be used as a seasoning for roasted vegetables, grilled meats, or sprinkled over salads. Enjoy experimenting with different nuts and spices to create your unique flavor profile.
Keyword Dukka Recipe, Dukkah Spicy Blend, Dukkah Sprinkler

Tips and Tricks:

  1. Dipping with Bread and Olive Oil:
    • The traditional way to enjoy dukkah is by dipping pieces of bread into olive oil and then into the spice blend. This makes for a flavorful and satisfying appetizer.
  2. Seasoning for Salads:
    • Sprinkle dukkah on top of salads to add crunch and flavor. It works especially well with green salads, grain salads, and roasted vegetable salads.
  3. Protein Enhancement:
    • Use dukkah as a seasoning for grilled or roasted meats, such as chicken, lamb, or fish. It adds a unique nutty and spicy crust to the protein.
  4. Yogurt and Dukkah Dip:
    • Mix dukkah with Greek yogurt or labneh to create a creamy and savory dip. It’s great for dipping vegetables or as a condiment for grilled meats.
  5. Dukkah-Crusted Vegetables:
    • Coat vegetables like cauliflower, broccoli, or sweet potatoes with a bit of olive oil and then sprinkle dukkah over them before roasting. It adds a flavorful crust to the vegetables.
  6. Sprinkle on Hummus:
    • When serving hummus, drizzle some olive oil on top and sprinkle dukkah for added texture and flavor.

FAQS:

  • What is dukkah, and where does it originate?

    Dukkah is an Egyptian spice blend made from a mixture of nuts, seeds, and spices. It’s used as a condiment, seasoning, or dip for bread. Dukkah has its origins in Egypt and is popular throughout the Middle East.

  • Can I buy pre-made dukkah?

    Yes, you can often find pre-made dukkah spice blends at specialty grocery stores, Middle Eastern markets, or online. However, making your own allows you to customize the flavor to your liking.

  • What are the essential ingredients for dukkah?

    The core ingredients for dukkah include nuts (typically almonds or hazelnuts), sesame seeds, coriander seeds, cumin seeds, and salt. Additional ingredients like fennel seeds, black peppercorns, paprika, or ground cinnamon can be used to enhance the flavor.

  • Can I make a nut-free version of dukkah?

    Yes, you can make nut-free dukkah by omitting the nuts and using extra seeds like pumpkin seeds or sunflower seeds. It will have a different texture and flavor but can still be delicious.

  • Is there a preferred way to toast the nuts and seeds for dukkah?

    It’s best to toast the nuts and seeds separately in a dry skillet over medium-low heat, stirring frequently to prevent burning. Start with the nuts, then toast the seeds and spices. Let them cool before grinding.

  • How do I store homemade dukkah?

    Store homemade dukkah in an airtight container in a cool, dark place, such as a pantry. It should stay fresh for up to a month. You can also refrigerate it to extend its shelf life.

Homemade dukkah is a culinary treasure that will elevate your dishes with its nutty, aromatic, and slightly spicy flavors. It’s a fantastic addition to your kitchen pantry, allowing you to enhance the taste and texture of various dishes with ease. Plus, crafting your own dukkah is not only satisfying but also lets you customize the blend to suit your taste.

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